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Monday, July 11, 2011

Butterscotch Pudding ~ A Gluten-Free, Grain-Free, Egg-Free Recipe

After a week of goat-sitting and still getting two gallons of raw cow milk per week from a local, grass-fed dairy, it's probably unnecessary to state the fact that two-thirds of our fridge is filled with milk. Let's see... what can be made using a lot of milk besides the quart-and-a-half of daily kefir used? Pudding. Butterscotch pudding, to be exact. This is a big recipe, and although we eat it right up in a day's time *burp* any leftovers make great popsicles. If it's just too much for you, try half a recipe.

Stir in butter & vanilla until butter is fully melted. Serve warm with a splash of cold milk, or chilled. A dollop of whipped cream on top is also yummy. Pudding will thicken up after chilling. It doesn't usually last long enough here for it to reach the chilled phase, though.

4 comments:

Awesome! Thank you for posting this! My kids love pudding but I want to avoid the sugar. I will try this. We hope to be getting a goat or two ourselves soon. You give me confidence! I love the raw goat milk we are getting now from a local farm and can't wait to learn to make goat milk soap. (Also, congratulations on baby #5! What could be better!)

Wow, you guys get a lot of raw milk. Still trying to figure out the law here and ways around getting raw milk. Anyhow, what a delicious recipe! I've used sucanat for breads, cookies, and frostings, but not a pudding yet.. Thanks for sharing this recipe!